Salads, sandwiches, and savouries

some dariole moulds with aspic, and fill these with the mixture, rapping each smartly on the table to set the filling; cover with a little just liquid aspic and leave till set. Have ready some small square paper cases, put a slice of seasoned tomato in each, with a little salad mixed with mayonnaise, then turn out the moulds, set one in each case, add a little salad and chopped aspic all round, then at alternate corners set a quarter of a plover’s egg, garnishing the opposite corners with a thick strip of truffle. (Crab is delicious thus.) Cornets de Homard d la Creme. — Butter some cornet tins, and roll out some anchovy or cheese pastry very thinly, stamp it out in rounds 3|in. to 4in. in diameter, prick these all over with a fork, and line the tins lightly with these rounds, slipping a second tin into the first, over the paste, to keep the latter in position, and bake in a moderate oven for twenty-five to thirty minutes till crisp; then lift them out and leave till cold. Have ready some lobster prepared as for the darioles, only omitting the mustard and cress, and mix with one and a half gills ofi stiffly whipped cream seasoned with a little coralline pepper ; fill the cornets with this mixture by means of a bag and pipe, placing a turned olive farced with an anchovy fillet in the mouth of each. Crab, shrimps, sardines, &c., are all excellent served thus. Iced Lobster Souffle. — Flake down a nice lobster, and let it marinade for an hour or so in oil, vinegar, salt, and pepper, and mix the cream from the body with a rich tomato mayonnaise. Have ready some stiffly whipped aspic jelly and put a layer of this into a papered souffle case, cover this with some of the flaked lobster, then some of the cream, &c., then more whipped aspic, continuing the layers till the dish is full, finishing with the aspic. Dust with minced parsley, and leave it in the ice cave, or on ice, till ice-cold. Crab, salmon, cold chicken, or game, &c., are all excellent thus. Curried Lobster Iced. — Put into a basin (previously rubbed with a freshly cut clove of garlic) half a pint of good mayonnaise, a teaspoonful of minced chives or very finely chopped shallot, a small dessertspoonful of good curry powder, a saltspoonful of mustard flour, a dust of cayenne, and a good breakfastcupful of finely flaked lobster (or crab, or shrimps, &c.), and set it in the charged ice cave for two and a half hours ; now half fill some china cases with this mixture, covering them up en pyramids with cold boiled rice carefully cooked to get every grain separate; garnish with chopped red and white chillies or minced parsley and coralline pepper, and serve in a glass dish surrounded with crushed ice. Lobster d la Remoulade. — Break the shell, open the back, removing all the inside, and put all the cream or soft part into a basin with a full teaspoonful of mustard, a spoonful each of minced parsley and chives (or very finely minced shallot), salt, black and red pepper, the coral, and sufficient oil and vinegar to moisten it all well. Halve the body of the lobster, remove the shell from the claws, and serve garnished with seasoned watercress, the above mixture being handed round in a boat.